Hot Cocoa, Rum and Peppermint

m i x o l o g y

Warren Bobrow

Very few spirits offer the diversity of rum. Rum can be served in a variety of ways. Hot, cold and at room temperature without diminishing the flavor or potency! Some of my most favorite methods of serving rum during the holidays in a hand held form. A hot toddy for instance is the perfect way to introduce your guests to the pleasures of rum. If they are not careful, a hot toddy will also introduce them to a pillow faster than you can say sleepy-time!

THE DRINK

Peppermint, hot chocolate and rum are one of these cocktails. There are three different kinds of chocolate, dark, sweet and white. Melted into your cup with the addition of peppermint oil and dark rum, your guests won’t know why they are floating on a cloud before the evening is over. Freshly whipped cream (never that stuff in a can) propels this hot toddy into dessert infamy.

Melt chocolate and add warmed milk mixture to thin out for your mug of goodness
add 2 oz. of dark rum to each mug

Stir with a peppermint stick

Warren Bobrow

Warren Bobrow is a mixologist, chef, and writer known as the Cocktail Whisperer. Bobrow is a freelance mixologist specializing in Craft Spirits. He has developed bar programs and implemented their cocktail and ice programs. Warren served as master mixologist for several brands of liquor, including the Busted Barrel rum produced by New Jersey’s first licensed distillery since Prohibition. Warren is the author of several books including Apothecary Cocktails: Restorative Drinks from Yesterday and Today, Whiskey Cocktails: Rediscovered Classics and Contemporary Craft Drinks, Bitters and Shrub Syrup Cocktails: Restorative Vintage Cocktails, Mocktails & Elixirs, Cannabis Cocktails, Mocktails & Tonics: The Art of Spirited Drinks & Buzz-Worthy Libations and The Craft Cocktail Compendium: Contemporary Interpretations and Inspired Twists on Time-Honored Classics